|1||coconut milk — tinned|
|1/2 cup||xylitol — granules|
|4 tsp||cocoa powder — dark|
|1 tsp||vanilla — essence|
|2||eggs — large|
|2||eggs — large, yolk only|
|salt — pinch|
|1/3 cup||strawberries — finely chopped|
|1/4 cup||pecan nuts — chopped|
|1/4||cream — whipped, to serve|
For the baked custards, pre heat the oven to 170°C. Combine all of the ingredients in a blender and blend until smooth. Divide the mixture between 4 ramekins or glass serving jars. Place it in a deep oven dish. Add enough water to the oven dish to come half way up the ramekins/jars. Bake for 40 minutes. Allow the custards to cool down in the baking dish with the water. Remove it from the water and refrigerate for at least 1 hour.
For the salsa, stir the strawberries and pecan nuts together.
To serve, top each cooled custard with a dollop of whipped cream and a spoonful of the salsa.
TIP: The coconut cream can easily be replaced with cream, if a non-coconut flavour is preferred.